Pumpkin Dinner Rolls are made with pumpkin puree and pumpkin pie spice. These are slightly sweet. The yellow color that you get because of pumpkin puree is very alluring.
I have Indianised these dinner rolls. Reduced the sugar so that there is only natural sweetness of pumpkin puree. I have spiced these with black cumin (Shah Jeera), garlic and green chili. The aroma of roasted black cumin is perfect with pumpkin.
Normally I prefer to use Extra Virgin Olive Oil in my breads but as an exception ,today I have used butter.
These buttery Pumpkin Dinner Rolls are unbelievably soft.
For flour, I have used a combination of very fine suji or semolina with wholewheat flour(atta).
If your suji is not fine ,churn it in the mixer so that you get very fine granules flour.
I have used autolyse method here, which not only helps in developing the gluten better but also reduces the kneading time.
I have used instant yeast, if you don't have instant yeast then you can use active dry yeast. Bloom it in 2 tbsp of luke warm water with a pinch of sugar.
I always roast pumpkin instead of boiling it, be it for soup, salad or breads. Roasting caramalizes it's sugars and intensifies the flavours. You can boil the peeled pumpkin. Drain of excess water. Use this water for kneading the dough or in any soup or gravy.
Now puree the pumpkin.
Extra puree can easily be frozen for six months.
The dough should be very sticky when you start kneading, if you find it's not , add water one tbsp at a time. The key to a soft crumb is hydration of the dough.
The quantity of liquid needed will vary as each flour absorbs liquid differently. It also depends on weather conditions. In this recipe it will also depend on how thick is your pumpkin puree. So after adding the puree add milk slowly.
Ingredient
Semolina flour 200 gms
Whole wheat flour 140 gms
Turmeric powder 1/2 tsp
Pumpkin puree 125 gm ( 1/2 cup)
Milk 150 ml
Shahjeera 2 tsp
Garlic 6 medium cloves
Green chili 1
Salt 1 1/2 tsp
Honey 1 tbsp
Yeast 1/2 tsp
Melted Butter 30 gms + extra for brushing
Method
In a pan on low heat, roast Black Cumin until aromatic.
Once it cools down, crush it in a mortar and pestle.
Chop garlic and green chili very fine.
Mix both the flours, crushed black cumin, garlic, green chili and turmeric in a bowl.
Mix in pumpkin puree.
Now add in milk slowly, mix it , till there is no dry flour and it's all mixed well.
Do not knead .
Cover and leave it for 2 hours.
This process of mixing flour and dough and letting it rest for sometime is called autolyse.
Now tranfer the dough to clean counter top.
Add honey and yeast.
Mix it well.
Sprinkle salt all over the dough and start kneading.
If you find the dough is tight add one tbsp water at a time and continue keading.
I had to add 2 tbsp water.
The dough should feel very sticky.
Knead using the heel of your palms.
Push the dough outward , then fold it back, rotate it a little and push again.
Incorporate the butter slowly while kneading.
Knead for good 12-15 minutes.
Slowly you will see that the dough has turned smooth and is not sticking to your hands.
Take a small piece of dough and stretch it between your fingers.
If you are able to stretch it to a thin sheath without breaking, then the dough is ready, else knead for a couple of more minutes.
This is called the window pane test.
Now grease a bowl or container.
I prefer a flat bottom pan or container.
Transfer the dough in the container, turn it over so that it's covered with oil.
Cover the container with a lid or plastic wrap.
Mark the container with a marker.
This will help you know when the dough has doubled.
It will take anywhere between an hour to two to double in size depending on the temperature of your kitchen.
Meanwhile grease and dust 9" square tin.
Once the dough has doubled in size, remove it on the counter top.
Very gently knead it for a minute.
Divide the dough into 9 equal pieces.
Each peace will weigh 70 gms approx.
Take one piece, pull lightly from one corner and stick it to the center. Repeat from the remaining corners. This will help to tighten the surface. Now keeping the seem side down, cup it in your palm and roll on the counter to get a neat ball.
Repeat the same with remaining pieces.
Arrange these ball in the pan ,leaving some gap between them, to allow them to grow.
Spray with water and cover with a cling film.
Let them double in size. This will take anywhere between 30 -40 minutes.
Meanwhile preheat your oven to 190 degrees Celsius.
Before placing the tin in the oven , brush them with butter
Bake for 20-25 minutes or till they are nice and golden.
Mine were done in 25 minutes.
Remove them to a wire rack. Brush with butter.
Cover them with a moist cloth , this will help in keeping them soft.